It seems like everywhere you go on social media people are posting quick cooking videos.
I know you know what I’m talking about- those aerial shot videos that are usually less than 30 seconds, that websites and social pages like “Tasty” and “Buzzfeed food” have started posting. They are literally EVERYWHERE. If you haven’t seen them, then you must not be on social media. 😉
The other day Tasty posted a recipe for Tiramisu Truffles. A few of my friends actually liked and shared the post, and so I ended up seeing these little gems multiple times throughout the day. I LOVE and I mean LOVE tiramisu, so I knew I had to have them!
Of course I had to find a way to clean them up, since the original recipe has traditional ladyfinger cookies and vanilla pudding mix.
And I must say… the recipe I whipped us is SO. GOOD. A melt-in-your mouth bite with all of the delicious flavors of the tiramisu we all know and love- coffee, chocolate, mascarpone- but without refined sugars or grains :::faints:::
Here’s the recipe!
- 4oz unsweetened baker's chocolate
- 1/4 cup raw honey
- 1/2 cup coconut sugar + extra for garnish
- 8oz mascarpone cheese
- 1/2 cup almond butter
- 2 tbsp. instant espresso powder
- 2 tsp. vanilla extract
- 2 tsp. sea salt
- 1/2 cup almond meal + extra for garnish
- Melt chocolate, honey and espresso together over low heat until smooth (you can use your microwave, just make sure to do 20 seconds at a time, stirring in between to make sure your ingredients do not burn). Let it cool a bit.
- While the chocolate is still warm (not hot), add almond butter, 1 tsp. vanilla extract, sea salt, almond meal and coconut sugar to the chocolate mixture and stir until smooth. Let cool a bit and then fold in the marscapone cheese and stir until smooth.
- Place into the fridge for 2-3 hours to firm up (or the freezer for 30 minutes to an hour if you need them sooner).
- While they are setting in the fridge, place about 1/2 cup of almond meal, 1tbsp. coconut sugar, 1/2 tsp. vanilla extract and a pinch of sea salt in a bowl for rolling the truffles in.
- When cool, use a melon baller to measure and scoop the truffles and then roll out walnut-sized truffles in your hands, roll them into the almond meal mixture you made earlier in the separate bowl, then set on a wax or parchment paper lined sheet tray to set for 30 minutes. Store in an air-tight container in the fridge for up to a week. Enjoy!